|Types of Pastries|
Won the first prize in Flambe competition in Inter College
competition held at IHM, Chennai (1st March 2012)
|Mocha Bavarois with Creme anglaise|
A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France but can often be found in Parisian patisseries as well. Made from egg, sugar, milk and flour flavored with rum and vanilla, the custard batter is baked in a mold, giving the canelé a caramelized crust and custard-like inside.
Charlotte Russe prepared during
A charlotte is a type of dessert that can be served hot or cold. It can also be known as an "ice-box cake". Bread, sponge cake orbiscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.
Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.
|Charlotte Royale in the 'Savera' plate|
Charlotte russe is a dessert invented by the French chef Marie Antoine Carême (1784–1833), who named it in honor of his Russianemployer Czar Alexander I (russe being the French word for "Russian"). It is a cold dessert of Bavarian cream set in a mold lined withladyfingers.
Alternative to this is a Charlotte Royale, which has the same filling as a Charlotte Russe, but replaces the ladyfinger lining with Swiss roll.
The term profiterole is traditionally used for small versions filled with whipped ice cream and topped with chocolate although the usage varies and can include other fillings.
Clafoutis is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.
Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold.
The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate,coffee, liqueurs, green tea, pistachio, coconut, or other fruit.
Délice aux noix - Delight with Nut.
The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured custard (crème pâtissière), whipped cream, or chiboust cream; and iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée.
Fondant au chocolat Hot Chocolate Fudge
In the 1700's a man in london was fancy on a woman who had lost her huband in a wagon accident.
this woman, being alone and having children to support, invited the man for tea and pastry.
she made a cake that is now referred to as a frasier cake, cause that was the mans last name, and she had found out he had a fancy for strawberries. everytime the man came over, she made the frasier cake, dubbed so by the other women in the building, or 'hood.
today they call it, a shower cake, to be served at a girls shower, that thing before the wedding.
beatrice and henry frasier lived happly ever after. yellow cake, strawberries, and devonshire cream. all the ingriedents were given to beatrice
by her friends who wanted to help her land frasier. the end.
Cottage cheese mousse and mascarpone, raspberries, sponge cake. Decorated with ivory velvet coating, glazing and raspberries coulis.
Gateau au yaourt